3. 蛋置於竹簍或淺盤內，放在通風處風乾，風乾後再滷30-60分鐘，再取出風乾，
如此重複6次以上，重複愈多次愈入味，皮也愈硬
>> place the cooked eggs in a shallow dish and set the dish in a airy place to dry. After the eggs are dried, put them back to the brine(the one in point 2) to cook again for another 30 - 60 muns, take them out to air again.
Repeat the process of cooking and airing for another 6 times. The more times repeated, the tastier the eggs, the chewier the skin.